Heat stability and rheology of high-calorie whey protein emulsion: Effects of calcium ions-Reference-Cited by-同舟云学术

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Heat stability and rheology of high-calorie whey protein emulsion: Effects of calcium ions

Published:2021-05 Issue: Volume:114 Page:106583
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Du Qiwei,Ji Xuehua,Lyu Fei,Liu Jianhua,Ding Yuting

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference41 articles.

1. Influence of calcium fortification on physicochemical properties of whey protein concentrate solutions enriched in α-lactalbumin;Barone;Food Chemistry,2020

2. Binding of bivalent cations to α-lactalbumin and β-lactoglobulin: Effect of pH and ionic strength;Baumy;Le Lait,1988

3. Oil-in-water emulsion properties and interfacial characteristics of hen egg yolk phosvitin;Castellani;Food Hydrocolloids,2006

4. Threshold-type shear-thickening in polymeric solutions;Choplin;Rheologica Acta,1986

5. Understanding multicomponent emulsion-based products: Influence of locust bean gum on fat droplet - starch granule mixtures;Chung;Food Hydrocolloids,2014

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